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Collagen Carrot Cake Bars With Maple Cinnamon Frosting

Collagen Carrot Cake Bars With Maple Cinnamon Frosting


My parents' wedding cake was carrot. I learned a few years ago that my dad actually doesn't like carrot cake but because it's my mom's favorite, he wanted her to have the perfect day so let her choose the cake. If that' not true love, I don't know what is! 


I've inherited my mother's love of carrot cake but wanted to find a recipe that wasn't weighed down with a ton of sugar and dairy. A carrot cake that was actually healthy and would brighten up the dreary rainy days that are forecasted in NYC for the rest of the week. I looked up a bunch of recipes and did a mix of all of them based on the ingredients I had in the apartment. I wish I could post how these smell because they gave an insanely amazing air to the apartment all day long. Our neighbor actually stopped me in the hallway to ask me the recipe just from the smell! 



I honestly think these are the best gluten free, dairy free desserts I've ever made. They're positively dreamy. Like dreamier than Olympic athlete Gus Kenworthy cuddling a bunch of puppies. THAT dreamy. I prefer these in the fridge but you can make the frosting gooey by heating it up for 15 to 30 seconds. 


These aren't the healthiest bars in the world but they're not bad for you either! Egg and pecan for protein. Carrots for beta-carotene that contributes to healthy skin, eyes, and strong immunity. Coconut supports healthy cholesterol and gives these that layered carrot cake taste. Almond flour and collagen for extra gastro-intestinal support. That's it! Hope you enjoy!  



Collagen Carrot Cake Bars With Maple Cinnamon Frosting

(Gluten Free, Dairy Free)

Servings: 16 Bars 

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Cool Time: 20 Minutes

Total Recipe Time: 60 Minutes


For Cake: 

- 3 organic eggs 

- 1/2 cup coconut flakes 

- 1/3 cup toasted pecans (diced) 

- 1 cup olive oil 

- 1/2 tsp salt 

- 1 tsp cinnamon 

- 1/2 tsp pumpkin spice 

- 1-2 scoops of Vital Proteins Beef Collagen

- 1 tsp vanilla extract

- 1/2 cup almond flour 

- 1 cup tapioca flour 

- 2 tsp baking powder

- 1 1/2 cups coconut sugar 

- 1 1/2 cups carrots (diced finely) 

For Frosting: 

- 1 cup coconut butter (melted) 

- 3 tbs maple syrup 

- 1 tsp vanilla extract 

- 1 tsp cinnamon 


- Preheat oven to 350 and grease small deep pan with coconut oil, butter, or grease of your choice 

- Mix eggs, olive, oil, sugar, baking powder, and spices together in a bowl until well combined 

- Toast the pecans in the oven lightly until golden brown on top and chop to desired coarseness 

- Slowly, combine flour with wet mixture until well combined and pasty 

- Add in coconut flakes, carrots, and chopped pecans and stir well (save 1/4 of pecans for topping 

- Pour into pan, evenly distributing batter and covering entire pan and place in over for 25 minutes 

- While cake is baking, make the frosting, combining coconut butter, almond milk, maple syrup, cinnamon, and vanilla

- Allow to cool completely prior to pouring on frosting then distribute frosting with a spatula and top with pecans 

- Store in refrigerator and serve warm or cold, will stay good for about a week! 

To Strong Women, on International Women's Day

To Strong Women, on International Women's Day

Blueberry Scones (GF)

Blueberry Scones (GF)